This recipe from Minimalist Baker is so on point it’s hard to say what its strongest suit is. It is vegan, it’s savory, it’s hearty and it comes together in an hour. It’s also topped with pumpkin sage biscuits. But if that’s too daunting, you can substitute any canned biscuit, pie dough or puff pastry.

2. Mac and cheese baked in a pumpkin

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If you’re just using pumpkin in sweet pies, it’s time to expand your horizons. Hollow out a sugar or mini pumpkin then roast the seeds for snacks. Then, bake the pumpkin until the flesh is soft and use it as a vessel for macaroni and cheese. Scoop out the soft, creamy pumpkin flesh with each spoonful of noodles. Use a recipe (omit any meat included in the ingredient list) or go out on a limb and create your own culinary masterpiece.

Marshmallows, hit the bricks. This risotto, from Jessica Merchant of How Sweet it Is, folds sweet potato puree into creamy risotto scented with Parmesan and fresh herbs. She tops hers with crispy bacon, which you may leave on the table for carnivores or omit entirely.

6. Vegetarian crown roast

Sure, this is really just maple roasted squash and stuffing (both of which are delicious, BTW) with a few fanciful decorations, but as a showstopper it has earned its spot on this list.